766 EXPERIMENT STATION RECORD. 



and " diamalt,'" and a mixture of brewer's yeast and " diamalt," in which the 

 loss of weight through the formation of carbon dioxid was regarded as an index 

 of the resulting fermentation, indicated that the "dinmalt" itself was a nour- 

 ishing medium for ferments and assisted the action of leaven and hastened the 

 alcoholic fermentation. Its action was always the same, regardless of the fer- 

 ment causing the alcoholic fermentation. 



Baking tests were carried out in which 6.5 parts per 1,000 by weight of " dia- 

 malt " were added to a part of the dough. A comparison of the bread to which 

 the " diamalt " had been added showed it to have a better color and a greater 

 loaf volume, and to have undergone a more complete and uniform fermentation 

 than the bread to which no " diamalt " had been added. It also was crisper 

 and had a better taste. 



Maple sug'ar, A. McGill (Lab. Inland Rev. Dcpt. Canada Bui. 258, 1913, 

 pp. 15). — The results of the examination of a number of samples are reported. 



Maple sirup, A. McGill (Lob. Inland Rev. Dept. Canada Bui. 259, 191S, 

 pp. 21). — Analytical data are given regarding a number of samples. 



Brandy (U. S. Dept. Agr., Food Insp. Decision 152, p. 1). — This decision has 

 to do with brandy adulteration and misbranding. 



[Food and drug analyses], R. E. Rose and A. M. Henry (Fla. Quart. Bui. 

 Agr. Dept., 23 (1913), No. S, pp. 220-229). — ^Analytical data are given regarding 

 a number of samples. 



[Inspection of foods, dairy products, and feeding stuffs], W. D. Saunders 

 ET AL. (Quart. Rpt. Dairy and Food Comr. Va., 1913, Mar.-May, pp. 68).— 

 This report contains the results of the sanitary inspection of dairies, creameries, 

 bakeries, groceries, markets, slaughterhouses, hotels, restaurants, and ice cream 

 and confectionery stores. 



General and analytical data are given regarding the examination of foods 

 and dairy products. 



Composition of food materials, C. F. Langwoethy (U. 8. Dept. Agr., Office 

 Expt. Stas. Food and Diet Charts 15, rev.). — In revising these charts (E. S. R., 

 24, p. 67) a few errors have been corrected, data showing the composition of 

 grape juice have been changed to conform to analyses of American products, 

 and the energy values have been recalculated on a uniform basis of 4 calories 

 per gram of protein and of carbohydrates and of 9 calories per gram of fat, and 

 454 gm. per pound. 



The revised edition was issued by the Superintendent of Documents and the 

 charts are distributed through him, none being available through the Depart- 

 ment of Agriculture. 



The ideal home cook book, La.ura Davenport (Chicago, 1913, pp. 256, pis. 

 6). — This book, which is intended especially for the use of the young and in- 

 experienced housewife and of those preparing food for a family of two or three, 

 contains numerous recipes, household hints, and a collection of menus. 



Cost of living of the working classes — report of an inquiry by the board 

 of trade into working-class rents and retail prices, together with the rates 

 of wages in certain occupations in industrial towns of the United Kingdom 

 in 1912, F. H. McLeod (London: Govt., 1913, pp. LXIII+398, pis. S).— In con- 

 tinuation of work previously reported (B. S. R., 21, p. 464), an exhaustive study 

 was made of wages, rent, and cost of food and clothing in S8 cities and towns 

 in the United Kingdom. 



According to the conclusions drawn from the detailed stiitistical reports. It 

 appears that while rents have on the average changed very little in the last 7 

 years, retail prices of articles of workmen's consumption have increased ma- 

 terially, though they are still at a lower level than about a generation ago. 

 It is estimated that the probable average increase during the past 7 years in 



